Here is a quick-bread and a roll recipe to make. Both are hand-made.
* Exported from MasterCook *
Cranberry Fruit Bread
Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 26
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Quick Desserts
Holiday Gifts Holidays
Nuts Bread-Bakers Mailing List
Fruits
Amount Measure Ingredient -- Preparation Method
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12 Oz cranberries, halved -- fresh or frozen
2 Cups pecan halves
1 Cup chopped mixed candied fruit
1 Cup chopped dates
1 Cup golden raisins
1 Tablespoon grated orange peel
4 Cups all-purpose flour -- divided
2 Cups sugar
1 Tablespoon baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
2 eggs
1 Cup orange juice
1/4 Cup shortening -- melted
1/4 Cup warm water
Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4
cup flour; set aside. In another bowl, combine sugar, baking powder, baking
soda, salt and remaining flour; set aside. In a large mixing bowl, beat
eggs. Add orange juice, shortening and water. Add flour mixture; stir just
until combined. Fold in cranberry mixture. Spoon into three greased and
waxed paper-lined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350F. for 60-65
minutes or until breads test done.
Yield: three loaves.
MC formatting by bobbi744@sojourn.com
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NOTES : These small loaves make nice gifts and also freeze well.
Nutr. Assoc. : 2928 0 2431 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Candy Cane Rolls
Recipe By : Taste of Home, Dec/Jan/94
Serving Size : 24 Preparation Time :0:00
Categories : Breads Holidays
Bread-Bakers Mailing List Hand Made
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 Package Active dry yeast
1/4 Cup Warm Water -- (110-115 Deg F)
3/4 Cup Warm Milk -- (110-115 Deg F)
1/4 Cup Sugar
1/4 Cup Shortening
1 Teaspoon Salt
1 Egg -- lightly beaten
3 3/4 Cups All-purpose flour
1 Cup Candied cherries -- quartered
1 Cup Confectioner's sugar
1 Tablespoon Milk
In a large mixing bowl, dissolve yeast in warm water. Add warm
milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
Stir in cherries. Add enough of the remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down; let
rest for about 10 minutes. Divide dough into half. Roll each half into a
12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist
each strip and place 2-inches apart on greased baking sheets, shaping one
end like a cane. Cover and let rise until doubled, about 45 minutes. Bake
at 375F for 12-15 minutes or until golden brown. Cool completely.
Combine confectioner's sugar and milk; frost rolls.
Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94
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Nutr. Assoc. : 0 0 4138 0 0 0 0 0 0 0 0